Creminelli's Capicola is a cooked version of the dried Coppa, and is also called Coppa Cotta. The name is also the southern Italian word for the perfectly marbled, perfectly clean shoulder cut used to make this product. It is dry-rubbed and massaged with salt and clove, then slow-roasted to make a robustly flavored shoulder ham. The flavor profile is typical of the Piedmont region with distinct clove, juniper, and rosemary flavors. The consistency is very similar to ham, but is smaller and drier. It works very well on sandwiches and as an aromatic substitute for ham or pastrami. Can be used as a breakfast meat with eggs or sliced thick and grilled until warm for dinner.